I was tired when I began the soup, a few days before Pesach. (Passover) I got as far as dropping a chicken in a huge pot of water. I decided, I would come back after a short nap and put up the vegetables. Fortunately, my husband is far from helpless and he covered it, added water, and left it on a low flame, overnight.
|Parsley in photo was not used. We had our own.|
3 quarts of water to start with
1-2 chickens or pieces of chicken to make up this amount (I used dark meat)
2 large onions
1 large sweet potato
handful of parsley, chopped
Put large pot with water on burner on medium heat.
Add chickens and cook for 2 hours. I cook for more up to overnight.
Add vegetables, one hour before removing from heat.
Add parsley in the last ten minutes.
Remove the chicken and take pieces off the bone and then replace these in pot.
Let cool. Skim off fat.
Freeze or serve.
On Passover, we serve this with egg drops or our own noodles and on the last day, we serve it with matzah balls (kneidlach).
Chicken soup truly seems to heal.